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–+ servings

Ultimate English Toffee

English toffee, made the proper, scientific way, and coated with either milk chocolate and almonds, or white chocolate and pistachios. Or both! A double-whammy of sweet holiday delight.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 lbs

Equipment

  • Instant-read thermometer

Ingredients

  • 2 cups unsalted butter
  • 2 cups white sugar
  • 1 tablespoon corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla

For Dark Chocolate (halve this amount if making both toppings)

  • 2 cups semisweet chocolate chips
  • 1 cup slivered almonds toasted
  • 1 teaspoon Maldon Salt or other flaky sea salt

For White Chocolate (halve this amount if making both toppings)

  • 2 cups white chocolate chips
  • 1 cup shelled salted pistachios coarsely chopped
US Customary - Metric

Instructions

  • Cover 2 baking sheets with parchment paper or silpats.
  • In a large heavy bottomed saucepan, combine the butter, sugar, syrup and salt. Cook over medium heat, whisking constantly until the butter is melted.
  • Bring to a boil, and cook, stirring constantly, until the mixture has reached 300-310° F (149-154° C) - DO NOT let it reach 320°F (160°C)
  • Remove toffee from heat and stir in vanilla.
  • Pour half the mixture onto each prepared baking sheet. (If you want, you can sprinkle some of the nuts on the baking sheet before pouring on the toffee).
  • Wait about a minute, until the toffee is set but still hot and sprinkle the chocolate chips over the top. Let chocolate soften for 5 minutes.
  • Spread the chocolate into a thin even layer (make sure chocolate is thick enough to hold the nuts).
  • Sprinkle with Maldon salt and almonds (or the pistachios).
  • Refrigerate until set. Break into pieces, and store in an airtight container. You will lose a few of the nuts when you break it up, but there should still be plenty left on top.